** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Salt and let stand 1 hour. Squeeze dry. Saute in oil until soft.
3. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, and celery.
4. Cook until tender 15 minutes. Add eggplant, capers, and pine nuts.
5. In another pan heat vinegar and sugar. When dissolved, pour over eggplant.
6. Season to taste and cook an additional 20 minutes.
7. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Eggplant, Tomato, Sulfites, Garlic, Natural Sweeteners, Celery, Vinegar, Onion, Olive Oil allergies.